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Full Online Book HomeLearning KitchenPoultry - Pheasant - Pheasant In Sour Cream
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Poultry - Pheasant -  Pheasant In Sour Cream Post by :padin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2905

Click below to download : Poultry - Pheasant - Pheasant In Sour Cream (Format : PDF)

Poultry - Pheasant - Pheasant In Sour Cream

1 large or 2 small pheasants -- cut into serving pieces
1/2 cup butter or margarine
1 1/2 oz. brandy
1/2 cup milk
1 cup sour cream
2 oz. white wine
1 large onion -- chopped
1/2 to 1 cup Cheddar cheese
3/4 cup flour (approximately)
1/4 tsp. salt
1/8 tsp. pepper


Shake each piece of pheasant in bag of flour, salt and pepper. Brown meat in margarine or butter. When pheasant is browned, pour brandy over pheasant and light it with a match. Extinguish flame by adding the milk, sour cream and white wine.

Place all contents in covered casserole and put in 450° F. oven until it bubbles. Remove from oven and add onion. Return cover and place back in oven for 1 hour at 350° F. Add cheese on top. Return to oven, uncovered, and bake until cheese is bubbling, about 30 minutes.

Serve with lightly buttered Kluski noodles, sprinkled with parsley.

Canned fruit or fruit salad can also be served.
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(served with an Apple and Thyme Sauce) 4 boneless skinless pheasant breasts 2 tbsp olive oil 7 fl oz dry white wine 1 oz butter 1/2 pint game stock (made from the pheasant carcasses) 2 red apples 2 tbsp Calvados 5 1/2 oz crême fraiche 1 tbsp chopped fresh thyme 1 1/2 tbsp apple and thyme jelly Splash of cider vinegar (optional) Salt and freshly ground black pepper Fresh thyme sprigs to garnish Season pheasant breasts with salt and pepper and brush all over with olive oil. Place in a shallow non-metallic dish and sprinkle with a little of the white
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8 pieces pheasant 6 oz. butter 5 Tbsp. flour 1 tsp. paprika 2 tsp. salt 1/8 tsp. pepper 4 tsp. grated orange rind 1 cup orange juice 1 cup white seedless grapes 1 1/2 cups cream Place pheasant pieces in shallow dish. Combine 2 teaspoons orange rind, orange juice, 1/8 teaspoon pepper and 1 teaspoon salt and pour over pheasant. Marinate in refrigerator 2 to 3 hours, turning once or twice. Drain pheasant and reserve marinade. Turn pieces in seasoned flour (1 teaspoon salt, 1/4 teaspoon pepper mixed with 1 cup flour). In skillet brown butter. Add pheasant pieces and brown
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